#How to make a Healthy Italian Vegetable recipe?

[forhadahamed]

Healthy Chopped Vegetables and White Bean Spread @eatcolor #shorts #food...

I love healthy, quick and easy recipes.

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#saladrecipe #saladrecipes #easysaladrecipe #healthyrecipes #italianfood

[rederiswrites]

Menus, Oct. 23-30

Several people were open to seeing my menu planning, and it's something I enjoy doing well, so here we go!

Notes: My dishes can all be gluten free (they are, for us) by using gf pasta (we like Rummo brand gf noodles and Tinkyada are good too). Otherwise, we're pretty generally low carb and most things are from scratch, but typically pretty simple. Most of these rely on root vegetables or beans for their carbohydrates.

Feta tomato pasta and sausage --This was viral on Instagram a while back, and I decided to try it. Now my daughter requests it pretty often. I don't make it quite like the original--mostly, I add some zucchini, double the feta, and add a bunch of Italian seasoning. This link is pretty much the same thing. They add shallots, which does sound lovely but costs a bit extra. I cooked some sausage with the meal because I didn't want to load up on pasta, personally, as I'm still staying very low carb.

"Bowl of the Wife of Kit Carson"--modified caldo tlalpeño--Pity poor Maria Carson, whose indigenous name I can't even learn, now remembered by her husband's name. That aside, it's a family favorite. We make it with the entire can of chiles in adobo, but that's a family preference. The avocados are pretty much the vegetable in this one so uhh...have plenty. I make the rice separate, both because that way you can vary it depending on your spice tolerance and because that way the rice doesn't suck up all the soup for leftovers.

Roast whole chicken, roasted mixed root vegetables, and garlicky kale. I basted the chicken with avocado oil (expensive but healthy; feel free to sub cheaper vegetable oil), seasoned it with a Penzey's mix I like called Ozark Seasoning, and stuffed it with rosemary, onions, and garlic. The root vegetables can be whatever; mine were yellow beets (slightly less "earthy" tasting than red, which might be more appealing to some), rutabaga, and carrots. Salt, pepper, and garlic powder is enough, seasoning-wise. And the kale, I blanch and then saute with a LOT of garlic.

Garlic parmesan white beans, brussels sprouts, and Gujerati carrot salad. I've not made the beans yet; they'll be a new dish for us. Sound great, though, and I'm trying to learn more meatless dishes generally and bean dishes specifically. We like to halve or quarter our brussels sprouts, depending on size, steam them, and then eat them with sour cream. And the carrot salad is a longstanding family favorite, which I got from my well worn copy of Madhur Jaffrey's Indian Cooking. This is almost the same recipe, but I don't add cayenne, and I wouldn't use olive oil, since it has such a low smoke point. I'd use peanut or canola or something. It's not spicy or "exotic" tasting, and it's been well-received at potlucks.

Pot Roast. There's no point giving a recipe for this one; just pick one that looks good to you. Just include lots of good veggies. I like carrots, onions, potatoes, and parsnips. It's fun to add a bag of frozen pearl onions, and I like frozen peas put in at the very end of cooking.

Tuna salad. I eat it over lettuce, the others eat it as a sandwich. Dinner for a tired night. My tuna salad is made with well-drained chunk light (in water), finely diced celery, finely diced green salad olives, salt, pepper, and mayo to bind. My family really likes the olives so I go heavy and also use a little of the jar liquid as a salt stand-in.

Deviled eggs and raw veggies with hummus. Another phone-in meal, or it would be if I didn't find making deviled eggs such a hassle. We all love them, but I have some inexplicable personal antipathy for how long they take to make. ANYWAY, my deviled eggs are the bestest, and you will not think so if you eat yours southern-style with (shudder) "salad dressing" instead of mayo, or sweet relish. No, mine are made with salt, pepper, mayo, and lots of finely minced green salad olives, and topped with paprika, preferably sharp paprika.

Pork tenderloin, frozen corn, and stewed apples and quince. Aren't we just POSH? Jacob got me a quince to try at the farmer's market. It's uh...well pretty much I guess it's like a rock-hard and fairly tart apple, with the granular texture of an Asian pear. They're generally eaten cooked, which is why I decided to stew it mixed with apples. So I just sliced the apples and the quince up fine (just leave out the quince if you don't have it which you probably don't, and maybe add a dash of lemon juice instead), simmered them in a couple tablespoons of apple cider (or juice; we had cider), and threw in a teaspoon of pie seasoning, a fistful of dried cranberries (the recipe called for raisins) and very approximately a tablespoon of allulose syrup. Obviously you could just use sugar instead. I topped mine with pecans and it was so so good. Oh, and also the pork: Usually two tenderloins come in a pack of tenderloins, so I put a different seasoning on each just for fun. Various blends. Lemon pepper and Montreal Steak Seasoning are favorites, but tonight I opened an unlabeled container in the pantry and discovered that it was rosemary salt the bestie made and left here, so I mashed it up with some garlic and put that on one, and did bbq rub on the other. The frozen corn....is frozen corn. Except, you know, microwaved.

[pureveggieplanets]

Discover Delicious Vegetarian Recipes Today

Are you ready to dive into the world of vegetarian cooking? This guide is your key to a world of tasty vegetarian recipes. Whether you're already a fan of plant-based food or just starting, you'll find lots of ideas to excite your taste buds and keep you healthy.

Looking for hearty main dishes or tasty sides? This guide has everything you need to make amazing vegetarian meals. Your family and friends will love them. Learn how to make vegetarian dishes that are not only healthy but also incredibly flavorful.

Key Takeaways

Discover a wide range of delicious vegetarian recipes to suit every palate and occasion

Learn about the health benefits and environmental advantages of embracing a vegetarian lifestyle

Explore diverse vegetarian cuisines from around the world

Discover easy ways to find and access vegetarian recipes online

Unlock the secrets to building a balanced and nutritious vegetarian meal plan

Benefits of Embracing a Vegetarian Lifestyle

Choosing a vegetarian diet brings many benefits. It can make you healthier and help the planet. Learning about these perks might encourage more people to try a vegetarian lifestyle.

Health Advantages

A vegetarian diet is packed with health benefits. People who eat plants often face lower risks of heart disease, diabetes, and some cancers. Eating lots of fruits, veggies, and whole grains can make you feel better overall.

Environmental Impact

Switching to a vegetarian or plant-based diet is great for the environment. Animal farming causes a lot of pollution, uses a lot of land, and wastes water. By eating less meat, you can cut down on pollution and help the planet.

MetricVegetarian DietOmnivorous DietGreenhouse Gas Emissions1.5 tons CO2eq/year2.5 tons CO2eq/yearLand Use0.5 hectares/person1 hectare/personWater Consumption1,000 liters/day2,000 liters/day

The table shows how a vegetarian diet is better for the environment than eating meat.

"Embracing a vegetarian lifestyle is not only good for our health, but it also helps protect the planet. It's a win-win situation that everyone should consider."

Exploring a Wide Range of Vegetarian Cuisines

The world of vegetarian cuisine is full of flavors and traditions from around the globe. You can find everything from Indian curries to Mediterranean dishes. There's a lot of delicious vegetarian recipes to try.

Indian vegetarian cuisine is especially notable. It's known for its spices, lentils, and vegetables. Dishes like saag paneer, chana masala, and vegetable biryani are loved by many. They show how amazing plant-based cooking can be.

In the Mediterranean, you'll find a variety of global vegetarian dishes. There are Greek salads, Italian pasta primavera, Spanish gazpacho, and Lebanese fattoush. These dishes are not only tasty but also beautiful to look at.

"Vegetarian cooking is no longer niche; it's becoming mainstream. It's about the 'culture' of food, not just a diet characterized by what you avoid."

- Yotam Ottolenghi, acclaimed chef and author

Exploring doesn't stop there. Asian cuisines like Japanese miso soup and Thai red curry offer many vegetarian options. And Latin American dishes, such as Mexican tamales and Brazilian feijoada, can also be made vegetarian.

Whether you're looking for classic dishes or something new, vegetarian cuisine has it all. It's a world of plant-based recipes that celebrate nature's best.

https://www.youtube.com/watch?v=zn4SeGRYMGg

find vegetarian recipes Easily Online

Finding tasty vegetarian recipes online is super easy today. Whether you're an experienced plant-based chef or just starting, the internet has lots to offer. You can find amazing meatless meals on recipe websites and social media.

Popular Recipe Websites

Looking for vegetarian recipes online? There are top websites known for their great collections and easy-to-use designs. Here are some of the best vegetarian recipe websites:

Minimalist Baker: They offer simple, tasty plant-based recipes for any time.

Cookie and Kate: This site has healthy, vegetarian dishes that many love.

Oh She Glows: Angela Liddon's website is full of yummy, healthy vegetarian and vegan recipes.

Vegetarian Social Media Influencers

Vegetarian social media influencers also offer great inspiration. They share their favorite dishes, cooking tips, and lifestyle ideas. This helps grow a community of vegetarian fans. Here are some famous vegetarian social media influencers:

Deliciously Ella: Ella Mills shares her vibrant, plant-based cooking on Instagram and YouTube.

Niomi Smart: Known for her vegetarian recipes and wellness tips, she has a big following.

The Buddhist Chef: Jean-Philippe Cyr's Instagram and website show his love for meatless, Buddhist food.

Looking for new recipes, meal ideas, or a vegetarian community? The online world has lots to offer. By exploring these resources, you'll find a world of tasty and healthy vegetarian recipes to enjoy.

Building a Balanced Vegetarian Meal Plan

Choosing a vegetarian lifestyle has many health perks. But, it's key to make sure your diet is full of essential nutrients. A well-thought-out vegetarian meal plan can greatly benefit your health.

Incorporating Essential Nutrients

As a vegetarian, you need to pay extra attention to nutrients like protein, iron, calcium, and vitamin B12. Luckily, you can easily add these nutrients to your meals with a bit of planning.

Protein-rich options: Legumes, tofu, tempeh, seitan, and a variety of nuts and seeds.

Iron-rich foods: Leafy greens, lentils, quinoa, and fortified cereals.

Calcium-rich choices: Dairy-free milk alternatives, leafy greens, and fortified plant-based foods.

Vitamin B12 sources: Nutritional yeast, fortified plant-based milks, and supplements (if needed).

By focusing on a balanced vegetarian meal plan, you can make sure your body gets all the nutrients it needs. This way, you can thrive on a plant-based diet.

NutrientVegetarian SourcesRecommended Daily IntakeProteinTofu, tempeh, lentils, beans, nuts, seeds46-56 grams per dayIronSpinach, cashews, quinoa, fortified cereals8-18 milligrams per dayCalciumKale, broccoli, tofu, plant-based milk1,000-1,200 milligrams per dayVitamin B12Nutritional yeast, fortified plant-based milk2.4 micrograms per day

By eating a variety of plant-based foods, you can make a balanced vegetarian meal plan. This plan supports your health and well-being.



"A well-planned vegetarian diet can meet all the nutrient needs of the body and provide numerous health benefits."

Meat-Free Alternatives for Classic Dishes

Vegetarian living doesn't mean giving up on tasty dishes. Thanks to vegetarian substitutes for meat and plant-based alternatives, making meatless versions of classic recipes is easy. Discover hearty, satisfying meat-free options that even meat lovers will enjoy.

Lentils are a great substitute for ground beef. They have a meaty texture and can taste like traditional beef in tacos, chili, and shepherd's pie. Mushrooms are also versatile. They can make savory, umami-rich "meat" substitutes in burgers and Bolognese.

Vegetarian SubstituteClassic Dish EquivalentLentilsGround beef in tacos, chili, shepherd's pieMushroomsBurgers, Bolognese sauceSoy-based crumblesGround beef in tacos, spaghetti BologneseJackfruitPulled pork in barbecue sandwiches

Soy-based crumbles offer a meat-like texture. They can replace ground beef in many dishes, like tacos and spaghetti Bolognese. Jackfruit is also a surprising substitute for pulled pork.

With these vegetarian substitutes for meat and plant-based alternatives, you can make endless meatless versions of classic recipes. Try different ingredients and flavors to find your favorite meat-free dishes.

Time-Saving Vegetarian Meal Prep Tips

Vegetarian meal prep is a big help for those who are always on the go. It lets you enjoy tasty, plant-based meals without the stress. By learning vegetarian meal prep and batch cooking, you can make cooking faster and save time during the week.

Batch Cooking and Meal Prepping

Batch cooking is a top way to save time for vegetarians. It means making lots of one dish or part at once, like roasted veggies, lentil stews, or grain salads. Spending a few hours on the weekend on batch cooking can fill your fridge and freezer with vegetarian meal prep goodies. This makes dinner time on busy weeknights much easier.

Find your favorite vegetarian recipes that are great for batch cooking, like soups, curries, and casseroles.

Set aside a few hours on a weekend to cook these dishes in big batches.

Put the meals into individual servings or containers for easy access.

Freeze the leftovers for later, so you always have time-saving vegetarian cooking options.

Meal prepping is another smart way to prep for vegetarian meal prep. It means getting your meals or parts ready ahead of time and storing them. Having these parts ready lets you quickly make a healthy, tasty vegetarian meal with little effort.



"Meal prepping has been a game-changer for my vegetarian lifestyle. It allows me to enjoy delicious, home-cooked meals without the daily stress of deciding what to make."

With a fridge and freezer full of batch cooking and meal prepped vegetarian dishes, you can easily get through weeknights. You'll enjoy your favorite plant-based meals without the hassle of long prep times.

Delicious and Versatile Plant-Based Ingredients

Discover the world of tasty and versatile plant-based ingredients. They can make your vegetarian cooking even better. From superfoods to exotic spices, there's a world of flavors to explore.

Exploring Unique Flavors

Expand your cooking skills by using a wide range of versatile plant-based ingredients. Try ancient grains like quinoa, farro, and bulgur. They add texture and are full of nutrients.

Use spices like cumin, turmeric, and cardamom to explore new flavors in vegetarian cooking. They bring bold and aromatic tastes to your dishes.

Legumes like lentils, chickpeas, and black beans are very versatile. They can be used in stews or as dips. Also, ingredients like tempeh, seitan, and miso add depth to your meals.

Versatile Plant-Based IngredientUnique Flavor ProfileCulinary ApplicationsQuinoaNutty, slightly earthySalads, pilafs, grain bowlsTurmericWarm, slightly bitter, slightly sweetCurries, rice dishes, roasted vegetablesChickpeasCreamy, slightly nuttyHummus, roasted snacks, stews

Use the versatile plant-based ingredients and unique vegetarian ingredients you have. Let your creativity shine as you explore new flavors in vegetarian cooking. The possibilities are endless!

Vegetarian Recipes for Special Occasions

Make your vegetarian recipes for parties, meatless holiday dishes, and plant-based entertaining stand out with tasty options. These dishes will wow your guests, even if they love meat. They're perfect for dinner parties or big feasts.

Try a Butternut Squash Wellington for a stunning centerpiece. It has a flaky crust and a mix of mushrooms and lentils inside. It's great for Thanksgiving or Christmas.

Add color and taste to your vegetarian recipes for parties with a Roasted Vegetable Tart. It's filled with bell peppers, zucchini, and onions in a buttery crust.

For a meatless holiday dishes spread, make a Lentil and Sweet Potato Shepherd's Pie. It's warm, filling, and loved by all.

Wow your guests with Quinoa and Black Bean Stuffed Portobello Mushrooms. It's a tasty, protein-rich plant-based entertaining choice.

Take your vegetarian cooking to the next level. Create unforgettable vegetarian recipes for parties, meatless holiday dishes, and plant-based entertaining moments for your family and friends.

Catering to Dietary Restrictions

In the world of vegetarian cooking, it's key to meet different dietary needs. You can make gluten-free or dairy-free meals that taste great. Plant-based ingredients offer endless options for satisfying meals for all.

Gluten-Free Vegetarian Dishes

Gluten-free folks don't have to miss out on tasty vegetarian dishes. Try using quinoa, buckwheat, and millet as bases for your meals. Add fresh veggies, legumes, and herbs for a flavorful, gluten-free meal.

Dairy-Free Vegetarian Meals

Those avoiding dairy have plenty of tasty options. Use plant-based milks like almond, cashew, or soy milk to make dairy-free versions of favorite dishes. You can make everything from savory meals to sweet treats with these ingredients.

By offering gluten-free vegetarian dishes and dairy-free vegetarian meals, everyone can enjoy the deliciousness of vegetarian food. It's all about making sure everyone has something they can eat and enjoy.

Eco-Friendly and Sustainable Vegetarian Cooking

As we become more aware of our environmental impact, adopting a sustainable vegetarian lifestyle is key. It helps reduce our carbon footprint and supports a healthier planet. By using eco-friendly and sustainable practices in cooking, we can enjoy tasty, environmentally-friendly meals and make a difference.

Sustainable vegetarian cooking has a big environmental advantage. Plant-based diets are often better for the planet than meat-based ones. This is because animal products need a lot of land, water, and energy to produce. Choosing eco-conscious vegetarian meals helps cut down on greenhouse gases, saves natural resources, and supports sustainable farming.

Choosing the right ingredients and methods is also important in sustainable vegetarian cooking. Using local, seasonal produce and reducing food waste are big steps. Also, using sustainable cooking techniques like energy-efficient appliances or composting can make our cooking more eco-friendly.

Eco-Friendly Vegetarian PracticesBenefitsBuying local and seasonal produceReduces carbon footprint from transportation and supports local economiesMinimizing food wasteConserves resources and reduces the environmental impact of food productionUtilizing energy-efficient cooking methodsLowers energy consumption and greenhouse gas emissionsComposting food scrapsDiverts organic waste from landfills and creates nutrient-rich soil for gardening

By choosing sustainable vegetarian cooking, we can enjoy tasty, environmentally-friendly plant-based meals and help the planet. Let's dive into the eco-conscious vegetarian lifestyle and see how we can nourish our bodies and the environment.

Conclusion

In this guide, you've found many tasty vegetarian recipes and the benefits of a plant-based lifestyle. Whether you're already a vegetarian or just starting, you now know how to make healthy and tasty dishes. These dishes will make you happy and keep you healthy.

This article has shown you the health and environmental benefits of a vegetarian diet. You've also learned about different vegetarian cuisines. Now, you can easily add more plant-based meals to your day. With online resources and meal planning, you can live a balanced vegetarian lifestyle.

Keep exploring vegetarian cooking by trying new ingredients and saving time with meal prep. You can also make recipes for any dietary needs. By enjoying vegetarian cooking, you're helping your body and the planet. Enjoy your meals!

FAQ

What are the health advantages of a vegetarian diet?

A vegetarian diet can help you avoid chronic diseases. It also improves heart health and helps with weight management. Plus, it can increase your life span.

How can a vegetarian diet impact the environment?

A plant-based diet is better for the planet. It has less carbon footprint and uses less land and water. It also makes fewer greenhouse gases than meat-based diets.

What are some popular vegetarian cuisine styles from around the world?

Vegetarian food is enjoyed globally. You can find traditional Indian curries and Mediterranean dishes. There are also modern Japanese and hearty Scandinavian options. Exploring these cuisines offers a world of tasty vegetarian meals.

Where can I find delicious vegetarian recipes online?

Many websites and social media influencers share great vegetarian recipes. Check out Minimalist Baker, Oh She Glows, and Deliciously Ella for inspiration.

How can I ensure my vegetarian diet is well-balanced?

To get all the nutrients, eat a variety of plant-based foods. Include beans, lentils, tofu, leafy greens, and fortified products. This ensures you get enough protein, iron, calcium, and vitamin B12.

What are some meat-free alternatives for classic dishes?

You can make vegetarian versions of favorite dishes. Try bean-based burgers, mushroom-based "meat" crumbles, and lentil-based shepherd's pie. These alternatives are tasty and satisfying.

How can I make vegetarian meal prep easier?

Use batch cooking and meal prep to simplify your vegetarian meals. Cook big batches of grains, roasted veggies, and proteins. This way, you can quickly make healthy meals all week.

What are some unique and versatile vegetarian ingredients to explore?

Discover new ingredients like quinoa, tempeh, jackfruit, nutritional yeast, and ethnic spices. These add flavor and nutrients to your dishes.

What are some delicious vegetarian recipes for special occasions?

For special events, try impressive vegetable dishes and decadent desserts. These vegetarian recipes can make your menus stand out, whether it's a dinner party or holiday feast.

How can I accommodate dietary restrictions in my vegetarian cooking?

Vegetarian cooking is great for different diets, like gluten-free and dairy-free. Find recipes that fit these needs. This way, everyone can enjoy healthy, plant-based meals.

How can I make my vegetarian cooking more eco-friendly?

To cook more sustainably, choose local and seasonal produce. Reduce food waste and use energy-efficient cooking methods. These actions help reduce your carbon footprint and support a healthier planet.

[number44newseries864962]

Ok I'm going to share my secret amazing pasta recipe with y'all

It's delicious! It uses one pot and is friendly towards those who are scared of cooking raw meat! It can be made vegan!

One simple trick. These bad boys:

(brand does not matter!)

This pasta is basically the same amount of energy as it takes to make Hamburger Helper and 100000% better tasting.

What you will need (makes 4-6 servings)

1 carton of squash or other puree soup (you can also use condensed soups, I love making this recipe with cream of mushroom too! and it's a little cheaper. just add more water first)

meat of choice (italian sausage is my favorite but literally anything works. and of course, you can skip the meat)

1 large onion

garlic

vegetable oil (olive if you're fancy)

vegetable of choice (pick *one*. also I use frozen veg for this 80% of the time)

Spices! I always use pepper, onion powder, garlic powder, and salt

Steps:

Chop up your onion and garlic, and throw them and your meat into a saucepan or deep wok. Cook on medium high until meat is browned (doesn't have to be cooked through). Add in the vegetables to brown as well.

Then pour in your soup, and add another half to 3/4 of the amount in water (use the water to rinse the last of that soup goodness from the can or carton). Wait for it to come to boil, and add your pasta.

Cook for 12 minutes, stirring occasionally and keeping an eye on the amount of liquid. The pasts will soak up water like crazy. You don't want the sauce to become so thick that it starts to burn.

This also makes sure that your meat and vegetables will be fully cooked!

Spice time! If you know your way around some herbs you can add them, but I play it safe with some garlic, onion, pepper, and salt. This is also proportional to what sort of meat you're using (if you are). If it didn't come already spiced, you'll have to add more yourself. Flavor to taste. I also like to add some pepper flakes if I'm not using spicy sausage.

The pasta *will* take longer than 12 minutes. But now that it's getting close, you can monitor the done-ness until they're exactly how you like it. The sauce will thicken up until it is the consistency of mac & cheese!

Enjoy. Yaaaay. You only have one pot to clean.

PS: THIS IS NOT A "HEALTHY" ALTERNATIVE. FOOD IS NEUTRAL. IT'S JUST FUCKING TASTY.

[notakidcuisine]

Burst-Tomato Bolognese

Forward:

This recipe has become one of my go-to recipes for parties, as well as times I'm getting high, or just craving carbs. It has loads of vegetables, both core to the recipe and as optional additions listed below, and is remarkably healthy for you given how good it tastes. The sauce is chunky and tomatoey, getting extra sweetness from both the bell peppers and the recipe's namesake, the burst cherry tomatoes.

Mandatory Ingredients:

Extra Virgin Olive Oil

10-15 oz of Cherry Tomatoes (More will lead to a slightly sweeter and chunkier sauce)

28 oz Crushed Tomatoes (Canned is fine, or crush your own)

1.5 Tsp Tomato Paste (I recommend the toothpaste tube kind, as it allows for further use over time)

½ Large White or Yellow Onion, chopped fine

2-3 Large Cloves of Garlic, finely minced

½ Cup Bell Peppers, diced

Optional Add-ins:

1 Full-sized Carrot, diced

¼ Cup celery, diced

6 oz Baby Spinach (About a whole, small bag of the stuff)

1-2 small Habaneros, diced very fine

1lb Ground Beef (Or comparable alternative)

Directions:

Start by covering the bottom of a large saucepan or 'jumbo cooker' with a layer of the olive oil, and setting the stove onto medium or medium high heat. If using fresh carrots, add them once the oil has heated up and allow them to cook for a few minutes until they begin to soften. The pieces can be larger or smaller to taste, but I prefer mine cut into smaller chunks.

Once the chunks are beginning to soften, though not quite cuttable with a spatula, add in the onion, bell peppers, celery and habaneros into the oil, cooking them all until the onions start to turn see-through.

Lower the heat to medium or medium low, then add in the washed cherry tomatoes, turning them to cover them in the olive oil. Add Italian Seasoning (more is always better in my opinion), a pinch of salt and pepper, paprika and cayenne pepper atop the mixture. The oil and onions should darken a shade or two with the added seasoning, and the skins of the tomatoes should be somewhat covered, aiming for this should tell you that you've added enough (But you can always add more to taste at the end!)

As the tomatoes begin to burst, add in the two to three cloves of minced garlic allowing it to cook until golden brown. Cooking until half the tomatoes have split, and the garlic has gotten golden brown, add in 24 oz of crushed tomatoes (One of the big cans will do if you don't want to crush your own!) and lower the heat to a simmer, stirring in the crushed tomatoes until the mix looks even.

Finally, add three large squeezes of tomato paste (approximately ½ a tablespoon) and the spinach into the sauce, allowing the spinach to cook down on low heat if applicable. If cooking alongside a protein source, such as ground beef, add that in once the meat is almost fully cooked (a little pink is okay, as the beef will cook on low heat and absorb the flavors of the sauce.) My recommendations for seasoning ground beef are a healthy amount of Italian seasoning, garlic (fresh if possible, or powdered), onion powder, salt, pepper, paprika and cayenne. As with anything, season to taste <3.

Closing:

In closing, this is one of my favorite recipes, and one of the ones I'm proudest of coming up with. It's complex, but not overly difficult to make, and yields amazing pasta anytime I make it. I usually put the sauce over tricolor rotini, the pasta that was popular in my house growing up, but it works well over anything, as the sauce is thick and chunky, so any noodle should work.

I hope you enjoy my recipe, and those which I'll inevitably add to this cookbook of mine in the months and years to come. I'm excited to hear if anyone cooks it what their thoughts are, so feel free to reblog it and tell me what you think :)

[dudeshusband]

I keep forgetting you are also vegetarian!! What sorts of things do you make (if you dont mind talking about it)

I need ideas since I can't really eat most of what my family makes lol

i like to cook from scratch so i don't know how helpful I'll be but I'll lay out some of my favorites

i eat a lot of pasta tbh. fettuccine alfredo, meatless spaghetti (or if i can find the tofu meatballs, that), pasta primavera. I'm trying some mac and cheese with gochujang in it, I'll let you all know how that is.

easy as hell feta tomato pappardelle

not to be cliche and say salad but the nashville hot pickle and spinach dijon make me (a salad hater) like salad. they sell these at walmart or raley's.

i make a vegetarian noodle soup with vegetable broth sometimes. depending on where you are, there's an amy's brand one that's canned. zuppa toscana is a fun one to make if you have veggie italian sausage (i wouldn't put white wine in it. i rarely put wine in anything.)

also korean and indian food is usually vegetarian by default. japchae is really good. it's very vegetable-heavy. i make a cold soondubu (it's usually hot but this is a very good cold for hot days version). this is kong-guksu, which is a peanut sauce ramen dish (better than it sounds).

my favorite indian dishes are palak paneer, tikka masala (i make it with cauliflower or tofu depending), chana masala, basmati rice, and naan.

falafel is vegetarian, and you can make yellow jasmine rice vegetarian easily by making it with vegetable broth instead of chicken broth. and of course, there's hummus and baba ganoush

if you like mushrooms, they're a good substitute for steak on philly cheesteak and this recipe for vegan po' boys is phenomenal.

i make black bean burgers from time to time (i usually buy them bc I'm lazy but they're fun to make). also, black bean and corn tamales are very good. quesadillas are easy too. or cheese enchiladas. they sell vegetarian refried beans too. if not, pre-boiled (or canned) whole pinto beans + vegetable shortening.

we have decent vegetarian sections at the stores i go to. i find safeway and sprouts (I'm not sure if this is a national chain or not) have the best options. i wish i lived in la or sf where all the vegans are.

when in doubt, you just buy nacho fix ins. not healthy but fun and everything that needs to be hot goes in the microwave.

if you need any more recipes or ideas, let me know.

[mdrajabali]

Tomato and Eggplant Vegetable Bake Recipe | Italian Style Tomato and eggplant, layered with fresh basil, thyme, parsley, and garlic is one of the best Italian recipes to cook at home. It cooks in the oven making it a perfect side dish for a weeknight dinner or holiday feast! Tomato and eggplant are common favorite vegetables used in many authentic Italian recipes. In this recipe, pressing garlic and basil into each eggplant slice guarantees the flavors will spread evenly across the dish. It’s very easy to make and the fresh herbs provide vibrant flavors, color, and essential nutrients making it a delicious healthy cooking recipe. A dash of lemon juice, olive oil, and sprinkled parmesan cheese between vegetable layers, adds a special touch to the savory flavors of this mouthwatering side dish.

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Eat Color with Claudia Cooking channel is about cooking healthy and colorful meals! I'll also show you how to cook authentic Italian dishes, make things from scratch, and adjust ingredients to keep dishes low in preservatives!

#Tomato_and_Eggplant_Vegetable_Bake_Recipe #tomato_and_eggplant_recipe #how_to_cook_eggplant #healthy_eggplant_recipes #Italian_food_recipes #food #recipe #italianfood #EggplantRecipe #italiansausage #sausage #delicious #cooking #how_to_cook_eggplant #healthy_recipes #cat_color #claudia #Cooking_videos #Italian_recipes #eggplant_parmigiana_recipe #shorts_cooking_videos #cooking_at_home #cooking_tips #tasty_food #cooki #making #easy_dinner #cook #tasty_recipes #simple #easyrecipe #eatcolor #Easydinnerideas #tomatorecipes

[rabbitcruiser]

National Artichoke Day

Green and spiky, a culinary delight with tender hearts concealed, waiting to be savored, offering a taste of earthy goodness.

Have fun and be healthy on this day that celebrates this delicious vegetable that is chock full of nutrients and health benefits. It’s time for National Artichoke Day!

Classified as a vegetable, an artichoke is actually the flower bud of a thistle that has yet to grow to maturity. Grown in warm climates, in places such as California, France, and Spain, artichokes are popular in European dishes, as well as in the United States. And for those who have experienced them when prepared well, artichokes can bring a great deal of joy and flavor to a variety of dishes. Plus, they’re good for you too!

History of National Artichoke Day

It is believed that artichokes were first harvested by those living in the Middle East, the plant is likely native to the Mediterranean. In fact, some experts surmise that artichokes are one of the world’s oldest foods!

In the 1400s, artichokes became popular in Tuscany, specifically in Florence, Italy. From there, their popularity spread throughout Europe and eventually to the US, in the 1800s. They finally made it to California via Italian immigrants in the early 1900s and they became a huge hit. Today, California grows almost all of the artichokes produced in the United States.

How to Celebrate National Artichoke Day

Have a blast celebrating National Artichoke Day with some fun events and activities. Implement some of your own delightful ideas or try out some of these:

Eat Artichokes, Of Course

The most obvious and best way to enjoy National Artichoke Day is by cooking some up and eating them. Those who cook them all the time can have some fun getting creative with recipes for artichokes with a wide variety of opportunities for preparing them: baked, grilled, steamed, boiled, roasted, or even sauteed. Season with salt, pepper, lemon juice, butter and so many other options!

Fun Facts About Artichokes

Learn some delightful fun facts and bits of trivia about artichokes in honor of National Artichoke Day. Then share them with friends, family, coworkers and more! Get started with some of these:

Artichokes are technically a member of the sunflower family.

Artichoke plants don’t last long. Each plant only produces artichokes for 5-10 years.

Artichoke plants are fairly large in size. They grow to be around 6 feet wide and approximately 3-4 feet tall.

Marilyn Monroe, iconic American Actress, held the title of the inaugural “Artichoke Queen” in Castroville, California in 1948, when she was 22 years old.

Plan to Attend the Artichoke Festival

Though the festival takes place later in the year, National Artichoke Day would be a great time to make plans to attend. Taking place each year in Castroville, California, the Artichoke Festival usually falls on the first or second weekend in June. Attendees can enjoy festivities such as a charity golf tournament, children’s games and activities, live music performances, three-dimensional AgroArt competitions, dancing performances and so much more to enjoy. And everything is creatively based on the all-important theme of artichokes!

Source

[roxanedrawing]

Here to add some hopefully helpful tips regarding the plant-eating here, and hopefully without offending anyone:

• if you live in North America, your day-to-day diet is very likely to have a lot of processed foods and sugar, as in, much of the food one can buy will have some form of sugar and flavour enhancers etc already added into it (not only North America of course, but I know how EASY they make it there).

• Add to that the fact that fresh produce is relatively expensive and time-consuming to make a nice dish with, I really understand how unappealing it can be to eat plants.

• nonetheless, good idea to eat plants. It's hard to get used to non-sweet flavouring, and instead savour bitterness or sourness or certain textures is a whole deal, and in my experience if your gut biome isn't accustomed to eating them, it'll take time to adjust and the adjustment might be physically uncomfortable.

• I used to hate preparing vegetables to eat because the end result would be so unappealing. Someone in the comments mentioned 'overcooked veg', someone else 'mushy'. As long we associate eating plants with this kind of disappointment then it's so hard to get into the habit.

So a few tips from my personal experience over the 20 years I've been cooking:

• if you are working hard and don't have the time or energy to cook healthy for yourself, but you CAN find healthy take away, do it. Don't beat yourself up about the expense, or your executive dys/function. How marvellous, humans have been buying their food from vendors for thousands of years, I shall keep the tradition alive. (*no, not deep fried foods)

• if you're cooking food yourself: veg generally doesn't need a lot, and boiling generally is not what it needs. I have a microwave steamer for steaming, oven for roasting, pan or airfryer for grilling or frying.

• Soup makers are an INCREDIBLE tool for I-have-no-time-but-want-something-nice (chop up veg, add water, 17 min later hey presto soup).

• if it is green: the brighter the green, the better (don't overcook the zucchini, chop brussels sprouts in half so they'll soften more quickly but retain some crunch, spinach truly only needs a few minutes)

• many cuisines have wonderful methods and recipes for preparing veggies. Mexican cooking, various Indian cuisines, Indonesian, Korean, Middle-Eastern, Eritrean, Ethiopian, Japanese, Chinese, etc.

• Italian and French too, though for IT it can be a faff to find delicious ingredients for the very simple seasonal dishes, and for FR it can be a faff full stop.

• Salt, pepper, olive oil, sesame oil, balsamico / different vinegars, pickles, soy sauce, tahini, oyster sauce, harissa, kochukaru, miso, shiokoji etc. Your veggies will taste best when combining with herbs, spices, other ingredients that have interesting flavour.

• Onion and garlic! Celery! Parsley, sage, rosemary and thyme! Chives, garlic stems. And dill, and tarragon, and basil, and cilantro/coriander (unless you have the soap gene), and lemon grass, curry, nutmeg, bay leaves, and ginger, and turmeric, and galangal/ laos, and lime, and lemon-- this is just what's available locally near me, depending on what shop you go to you may be blessed with other herbs. I've taken to googling recipes based on interesting looking ingredients.

• fermented things like miso and kimchi (and kombucha and cheese) can be good for the gut and will make veggies SO good, but take notice of how your bod reacts. I personally go through periods of deep craving and then periods of NO. If it upsets the tum, consider incremental increase or hold off.

• there's much to be found online. Start wherever. Ottolenghi's recipes are fun: unexpected flavours and textures, very pretty to look at, great combinations with dairy and/or meat but many stand-alone veg recipes https://ottolenghi.co.uk/recipes

• please note there's a difference between eating a vegetarian diet and eating vegetables. Plastic is also vegan, and you can eat strictly vegetarian and still get scurvy.

• find a parent or grandparent (possibly not your own) whose cooking you like and whose shoulder you might peer over and whom you might ask questions of. I never learned more than from my ex-boyfriend's parents who, with Creole and South-Asian backgrounds, cooked any and every veg with so much knowledge and talent and good taste that it was a joy to eat with them every time.

(feel free to DM me with food questions, I don't know everything but I can help with the things I do know.)

A lot of younger people have no idea what aging actually looks and feels like, and the reasons behind it. That ignorance is so dangerous. If you don’t want to “be old,” you aren’t talking about a number of years. I have patients in their late 80s who could still handily beat me in a race—one couple still runs marathons together, in their late 80s—and I lost someone who was in her early 60s to COPD last year. What you want is not youth, it is health.

If you want to still be able to enjoy doing things in your 60s and 70s and 80s and even 90s, what you want to do, right now, is quit smoking, get some activity on a regular basis (a couple of walks a week is WAY better for you than nothing; increasing from 1 hour a day of cardio to 1.5 will buy you very little), and eat some plants. That’s it. No magic to it. No secret weird tricks. Don’t poison yourself, move around so your body doesn’t forget how, and eat plants.

If you have trouble moving around now because of mobility limitations, bad news: you still need to move around, not because it’s immoral not to, but because that’s still the best advice we have. I highly recommend looking up the Sit and Be Fit series; it is freely available and has exercises that can be done in a chair, which are suitable for people with limited mobility or poor balance. POTS sufferers, I’m looking at you.

If you have trouble eating plants because of dietary issues (they cause gas, etc.) or just because they’re bitter (super taster with texture issues here!), bad news. You still want to find a way to get some plants into your body on a regular basis. I know. It sucks. The only way I can do it is restaurants—they can make salads taste like food. I can also tolerate some bagged salads. On bad weeks, the OCD with contamination focus gets so bad I just can’t. However, canned beans always seem “safe,” and they taste a bit like candy, so they’re a good fallback.

If you smoke and you have tried quitting a million times and you’re just not ready to, bad news. You still need to quit. Your body needs you to try and keep trying. Your brain needs it, too. Damaging small blood vessels racks up cumulative damage over time that your body can start trying to reverse as soon as you quit. I know it’s insanely, absurdly addictive. You still need to.

You cannot rules lawyer your way past your body’s basic needs. It needs food, sleep, activity, and the absence of poison. Those are both small things and big asks. You cannot sustain a routine based on punishment, so don’t punish your body. Find ways to include these things that are enjoyable and rewarding instead. Experiment. There is no reason not to experiment—you don’t have to know instantly what’s going to work for you and what won’t, you just need to be willing to try things and make changes when things aren’t working for you.

You will still age. Your body will stop making collagen and elastin. Tissues you can see and tissues you can’t see will both sag. Cushioning tissues under your skin will get thinner. You’ll bruise more easily. Skin will tear more easily. Accumulated sun damage will start to show more and more. Joints will begin to show arthritis. Tendons and ligaments will get weaker and get injured more easily, as will muscles. Bones will lose mass and get easier to break. You’ll get tired more easily.

But you know what makes the difference between being dead, or as good as, in your 60s vs your 90s? Activity, plants, and quitting smoking. And don’t do meth. Saw a 58-year-old guy this week who is going to have a heart attack if he doesn’t quit whatever stimulant he’s on. I pretended to believe it was just the cigarettes, and maybe it is, but meth and cocaine will kill you quicker. Stop poisoning yourself.

Baby steps; take it one step at a time; you don’t need to have everything figured out right now. But you do need to be working on figuring things out.

[forhadahamed]

Tomato and Eggplant Vegetable Bake Recipe | Italian Style @eatcolor

Tomato and eggplant, layered with fresh basil, thyme, parsley and garlic is one of the best Italian recipes to cook at home. It cooks in the oven making it a perfect side dish for a weeknight dinner or holiday feast! Tomato and eggplant are common favorite vegetables used in many authentic Italian recipes. In this recipe, pressing garlic and basil into each eggplant slice, guarantees the flavors will spread evenly across the dish. It’s very easy to make and the fresh herbs provide vibrant flavors, color, and essential nutrients making it a delicious healthy cooking recipe. A dash of lemon juice, olive oil and sprinkled parmesan cheese between vegetable layers, adds a special touch to the savory flavors of this mouthwatering side dish.

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 Eat Color with Claudia Cooking channel is about cooking healthy and colorful meals! I'll also show you how to cook authentic Italian dishes, make things from scratch and adjust ingredients to keep dishes low in preservatives! Ingredients: 2-3 eggplants cut into ½” slices (total 16 slices) Coarse salt 4 large ripe tomatoes cut into ½” slices (total 16 slices) 2 large cloves of garlic, peeled and cut into slivers 2 bunches (3 cups) fresh basil (stems discarded) ½ cup olive oil Coarse ground black pepper 1 lemon for juice ½ cup freshly grated parmesan cheese 2 tablespoons fresh thyme leaves or 4 teaspoons dried thyme ¼ cup coarsely chopped parsley Recipe: Remove stems and cut eggplant into slices. Sprinkle with salt and let rest on a paper towel for 30 minutes to release moisture. Pat dry. Cut tomatoes in ½ inch slices. Sprinkle with salt and let rest on a paper towel for 30 minutes to release moisture. Pat dry. Preheat oven to 425 degrees. Make a 2” cross on one side of each eggplant slice. Into the slits, insert garlic slivers and a basil leaf, pushing it in well. In a baking sheet with sides, lightly brush the bottom with olive oil. Place the prepared eggplants, slit side down, on to the baking sheet. Drizzle the tops with olive oil and sprinkle evenly with black pepper. Cover tightly with aluminum foil and bake for 20 minutes. Remove eggplants from oven and reduce heat to 350 degrees. Lightly oil the bottom of a 10” x 8” x 3” casserole pan, Pyrex dish or Dutch oven. Place ½ the eggplant slices on the bottom of the pan. Place half the tomato slices on top of the eggplant slices. Drizzle juice from half the lemon on to the tops of the tomatoes. Sprinkle with salt and pepper to taste. Cover evenly with ¼ cup parmesan cheese and half the thyme. Cover completely with a layer of whole basil leaves. Drizzle the tops with olive oil. Repeat another complete layer beginning with the eggplant. When the second layer is complete, sprinkle the top with 2 tablespoons parsley. Cover dish lightly with aluminum foil and bake for 1 hour. Remove foil and bake an additional 10 minutes, until eggplants and tomatoes are very tender. Garnish with additional chopped parsley and parmesan cheese. Serve hot or at room temperature. #Tomato_and_Eggplant_Vegetable_Bake_Recipe #tomato_and_eggplant_recipe #how_to_cook_eggplant #healthy_eggplant_recipes #Italian_food_recipes #food #recipe #italianfood #EggplantRecipe #italiansausage #sausage #delicious #cooking #how_to_cook_eggplant #healthy_recipes #cat_color #claudia #Cooking_videos #Italian_recipes #eggplant_parmigiana_recipe #shorts_cooking_videos #cooking_at_home #cooking_tips #tasty_food #cooki #making #easy_dinner #cook #tasty_recipes #simple #easyrecipe #eatcolor #Easydinnerideas #tomatorecipeshttps://youtu.be/heP86qLzwgY?si=ARxwJz6lBsnetR_I

[sainurserypendlehill]

Parsley Plant in Sydney: A Fresh and Flavorful Herb for Your Garden

Parsley (Petroselinum crispum) is a popular and versatile herb that is a must-have for any garden in Sydney. Known for its bright green, curly or flat leaves, parsley is a culinary staple in many kitchens. It is used to garnish dishes, add flavor to a wide range of recipes, and even provide health benefits. Whether you grow it in your garden, on your balcony, or in a container, parsley is an easy-to-grow herb that thrives in Sydney’s climate.

Ideal Growing Conditions for Parsley in Sydney

Parsley is a biennial herb, meaning it completes its life cycle in two years, but it is typically grown as an annual in Sydney. The plant thrives in Sydney’s temperate climate, benefiting from the mild winters and warm summers. Parsley prefers a spot with partial to full sunlight and well-drained, fertile soil. In Sydney, it does best in areas where it gets 4-6 hours of sunlight daily.

To grow parsley successfully, ensure the soil is rich in organic matter, as this herb thrives in nutrient-dense soil. If you're growing parsley in a garden bed, mix compost or well-rotted manure into the soil before planting. For container gardening, use a good-quality potting mix that retains moisture while still draining well. Parsley prefers a slightly acidic to neutral pH level, so check the soil conditions if necessary.

While parsley is relatively hardy, it is sensitive to extreme heat. In Sydney's hot summer months, it is essential to keep the plant well-watered but not waterlogged. Ensure the soil stays moist without becoming soggy. Mulching around the base of the plant can help retain moisture and protect the roots from the summer sun.

How to Grow Parsley in Sydney

Parsley can be grown from seeds or seedlings, with seedlings offering a faster harvest. If you’re starting from seed, soak the seeds overnight before planting to speed up germination. Plant the seeds in rows, about 1-2 cm deep, or scatter them across the soil surface, lightly pressing them in. Keep the soil consistently moist, and be patient, as parsley seeds can take 2-3 weeks to germinate.

If you’re using seedlings, space them about 20-30 cm apart to allow for proper growth. Parsley can also be grown in containers, making it perfect for small gardens, balconies, or patios. Just ensure the container has good drainage and is large enough to allow the roots to spread.

Parsley can be harvested once the leaves have grown large enough, typically 6-8 weeks after planting. To harvest, cut the outer leaves at the base, allowing the inner leaves to continue growing. Regular harvesting promotes new growth and helps prevent the plant from becoming too leggy.

Culinary Uses of Parsley

Parsley is a highly versatile herb that enhances the flavor and appearance of many dishes. It is commonly used as a garnish for soups, salads, roasted vegetables, and meats, adding a fresh, herbal note. Parsley can also be used in cooking, especially in Mediterranean, Middle Eastern, and European cuisines.

Flat-leaf parsley (also known as Italian parsley) is typically preferred for cooking due to its stronger flavor, while curly-leaf parsley is often used for decorative purposes. The leaves can be chopped and added to dishes such as tabbouleh, pesto, or pasta sauces. Fresh parsley pairs well with garlic, lemon, and olive oil, making it a great addition to marinades and dressings.

In addition to its culinary uses, parsley is often used in herb butters, dips, and even smoothies, where its fresh taste can enhance a variety of flavors. The herb also works well in smoothies for added nutrition, providing a fresh, green element to fruit-based drinks.

Health Benefits of Parsley

The Parsley plant in sydney is not only a flavorful herb, but it also offers several health benefits. Rich in vitamins A, C, and K, as well as folate and iron, parsley is a great addition to a healthy diet. The antioxidants in parsley, such as flavonoids and carotenoids, can help reduce oxidative stress and support overall health.

Parsley is also known for its digestive benefits. It can help relieve bloating and indigestion and is traditionally used to promote kidney health by acting as a diuretic. Some studies suggest that parsley may support heart health by reducing blood pressure and improving circulation.

Conclusion

Parsley is an easy-to-grow, versatile herb that thrives in Sydney’s temperate climate. Whether you have a small balcony, a garden, or just a few containers, parsley can be grown almost anywhere. Its fresh flavor and numerous culinary uses make it a staple in kitchens around the world. Beyond its flavor, parsley offers valuable health benefits, making it a perfect addition to any garden. Plan your visit to your local nursery to get your parsley plant started and enjoy this vibrant herb in your cooking all year round!

[besuretocook-blog]

Learn how to make a delicious and healthy cabbage salad at home with this easy recipe! This cabbage salad is not only perfect for a quick lunch but also works well as a dinner side or a light snack. It’s packed with fresh ingredients such as cabbage, tomatoes, green onions, and black sesame seeds. Moreover, the salad is mixed in a tasty dressing made with apple cider, garlic powder, and olive oil. So, follow along step-by-step, and don’t forget to like, subscribe, and hit the notification bell for more tasty recipes! Ingredients List: 1 small cabbage Tomatoes 2 tablespoons Sugar 2 tablespoons Apple Cider Green Onions 1 teaspoon Garlic Powder Black Sesame Seeds Pinch of Salt Pepper 1 tablespoon Olive Oil 1 teaspoon Sesame Oil Mrs. Dash Blend Italian Dressing (your choice) Step-by-Step Instructions: Prepare the Cabbage: First, start by washing 1 small cabbage thoroughly. Then, cut it in half, remove the core, and thinly slice the cabbage into shreds. Chop the Vegetables: Next, dice the tomatoes and chop the green onions into small pieces. Afterward, set them aside. Mix the Dressing: Now, in a small bowl, mix together 2 tablespoons of sugar, 2 tablespoons of apple cider, 1 teaspoon of garlic powder, a pinch of salt, and pepper to taste. After that, add 1 tablespoon of olive oil and 1 teaspoon of sesame oil. Whisk the ingredients until well combined. Combine Ingredients: Meanwhile, in a large mixing bowl, add the shredded cabbage, diced tomatoes, chopped green onions, and a sprinkle of black sesame seeds. Add Seasonings: Then, sprinkle Mrs. Dash Blend over the salad for added flavor. Pour the Dressing: Now, pour the dressing over the cabbage mixture and toss everything together until the salad is evenly coated. Add Italian Dressing: Finally, drizzle your choice of Italian dressing over the salad for an extra layer of flavor. Serve and Enjoy: Lastly, transfer the cabbage salad to a serving dish and enjoy immediately. It’s perfect on its own, or serve it as a side dish to your favorite meal! Tips for Making the Best Cabbage Salad: First, use fresh, crisp cabbage for the best flavor and texture. Also, feel free to add other vegetables like carrots or bell peppers for extra color and nutrition. Lastly, adjust the seasonings to your preference—don’t be afraid to get creative! Serving Suggestions: This cabbage salad pairs well with grilled chicken, roasted vegetables, or as a side to your favorite sandwich. More Delicious Salad Recipes to Try: Grilled Corn Pasta Salad Classic Cucumber Salad Cabbage Salad Recipe Hashtags #CabbageSalad #HealthyRecipes #HomeCooking #EasyRecipes #Vegetarian #HealthyEating #SaladRecipe #CookingAtHome #FreshSalads #homemadesalad 👉Facebook: https://www.facebook.com/besuretoook 👉Instagram: https://www.instagram.com/besuretocook 👉Twitter (X): https://twitter.com/besuretocook_ 👉Tiktok: https://www.tiktok.com/@besuretocook?lang=en 👉Website: http://besuretocook.com/ ✅ For Business Inquiries: besuretocook@gmail.com https://besuretocook.org/cabbage-salad-recipe-easy-healthy/?feed_id=369&_unique_id=66fb0db402b98 #Besuretocook #Foodie #CookingRecipes #EasyRecipes #HomeCooking #Delicious #Tasty #QuickMeals #RecipeIdeas #Yummy #FoodLovers #FoodBlog #FoodInspiration #Culinary #MealPrep

[psyspeaks07]

Everything You Need to Know About Baby Spinach

Introduction

Baby spinach is a leafy green vegetable that is packed with nutrients. It is a good source of vitamins A, C, and K, as well as fiber and antioxidants. Baby spinach is also lower in calories and fat than other leafy greens, making it a healthy choice for people who are watching their weight.

What is Baby Spinach?

Baby spinach is simply spinach that is harvested when the leaves are young and tender. This gives it a milder flavor and a more delicate texture than mature spinach. Baby spinach is often used in salads, but it can also be cooked or used in smoothies.

The Benefits of Baby Spinach

Baby spinach is a good source of many nutrients, including:

Vitamin A: Vitamin A is important for vision, immunity, and skin health.

Vitamin C: Vitamin C is an antioxidant that helps to protect the body from damage.

Vitamin K: Vitamin K is important for blood clotting.

Fiber: Fiber is important for digestive health.

Antioxidants: Antioxidants help to protect the body from damage caused by free radicals.

How to Cook Baby Spinach

Baby spinach can be cooked in a variety of ways. It can be steamed, sauteed, or stir-fried. It can also be added to soups, stews, and casseroles. When cooking baby spinach, it is important to cook it until it is wilted but still bright green. Overcooking can make it bitter.

Recipes with Baby Spinach

There are many recipes that you can make with baby spinach. Here are a few ideas:

Spinach salad: This is a classic recipe that is easy to make and delicious. Simply toss baby spinach with your favorite dressing and toppings.

Spinach soup: This is a hearty and comforting soup that is perfect for a cold day.

Spinach lasagna: This is a classic Italian dish that is made with layers of pasta, spinach, cheese, and sauce.

Spinach smoothies: This is a healthy and refreshing way to start your day. Simply blend baby spinach with your favorite fruits and yogurt.

Why is baby spinach more popular?

Baby spinach is more popular than regular spinach for a few reasons. First, it has a milder flavor, which makes it more palatable to some people. Second, it has a more delicate texture, which makes it easier to eat. Third, it is often sold pre-washed, which saves time and effort.

How to choose the best baby spinach

When choosing baby spinach, look for leaves that are bright green and free of blemishes. Avoid spinach that is wilted or yellowed. You can also smell the spinach to make sure it is fresh. Fresh spinach should have a mild, grassy aroma.

How to store baby spinach

Baby spinach should be stored in the refrigerator in a sealed container. It will keep for up to 3 days. If you are not going to use the spinach right away, you can freeze it. To freeze baby spinach, wash it thoroughly and then chop it into small pieces. Spread the spinach out on a baking sheet and freeze for 1-2 hours. Once the spinach is frozen, you can transfer it to a freezer bag or container. Frozen spinach will keep for up to 6 months.

Is Baby Spinach Safe to Eat?

Yes, baby spinach is safe to eat. However, it is important to wash it thoroughly before eating it, as it can be contaminated with bacteria.

Baby Spinach vs. Regular Spinach

The main difference between baby spinach and regular spinach is the age of the leaves. Baby spinach is harvested when the leaves are young and tender, while regular spinach is harvested when the leaves are mature. This gives baby spinach a milder flavor and a more delicate texture.

Other ways to enjoy baby spinach

In addition to salads, soups, and smoothies, you can also enjoy baby spinach in a variety of other ways. Here are a few ideas:

On sandwiches and wraps: Baby spinach can be added to sandwiches and wraps to add flavor and nutrients.

In quiches and frittatas: Baby spinach can be added to quiches and frittatas to make them more nutritious.

In stir-fries: Baby spinach can be added to stir-fries to add flavor and nutrients.

In pasta dishes: Baby spinach can be added to pasta dishes to add flavor and nutrients.

As a snack: Baby spinach can be eaten raw as a snack.

Conclusion

Baby spinach is a healthy and versatile vegetable that can be enjoyed in a variety of ways. It is a good source of many nutrients, and it is also low in calories and fat. If you are looking for a healthy and delicious way to add more leafy greens to your diet, baby spinach is a great option.

[pizzeriaitaliana]

Discovering Authentic Italian Pizza in South Wentworthville

Pizza lovers in South Wentworthville are in for a treat. The suburb is home to several restaurants that offer authentic Italian pizza, with its thin, crispy crust, fresh ingredients, and rich flavors. Unlike the heavier, more commercial varieties of pizza, authentic Italian pizza focuses on simplicity and quality, using traditional methods and ingredients that transport diners straight to Italy. Whether you’re a fan of a classic Margherita or prefer a gourmet option loaded with fresh toppings, South Wentworthville has a variety of pizzerias that serve up authentic slices. In this blog, we’ll explore the best spots to enjoy authentic Italian pizza in the area.

What Makes Authentic Italian Pizza Special?

Italian pizza is distinct from many other styles due to its emphasis on fresh, high-quality ingredients and a traditional, time-honored preparation method. Authentic pizza starts with a simple, thin crust made from flour, water, yeast, and salt. This dough is stretched by hand and cooked in a wood-fired oven, resulting in a crisp, lightly charred base that’s the perfect canvas for toppings.

The toppings are often minimalist but full of flavor, with the emphasis on balance. Classic combinations like the Margherita, with its tomato sauce, fresh mozzarella, and basil, showcase the purity of the ingredients. Meanwhile, pizzas like Quattro Stagioni offer a variety of flavors, with toppings divided into four sections, each representing a different "season" of flavors—artichokes, ham, mushrooms, and olives.

Top Spots for Authentic Italian Pizza in South Wentworthville

Pizzeria Italiana One of the standout spots for authentic Italian pizza in South Wentworthville is Pizzeria Italiana. Known for its adherence to traditional methods, this restaurant offers a wide range of pizzas, all cooked in a wood-fired oven. Their Margherita pizza is a must-try, with its perfectly balanced tomato base, fresh mozzarella, and a sprinkling of basil that adds a fresh touch.For those looking for something more robust, the Diavola pizza, with its spicy salami and chili, offers a burst of heat, balanced by the richness of the cheese and sauce. Pizzeria Italiana’s cozy, welcoming atmosphere and commitment to authenticity make it a favorite among locals.

La Trattoria La Trattoria offers a traditional Italian dining experience, with a focus on rustic, homemade dishes, including their pizzas. Their Prosciutto e Rucola pizza, topped with thinly sliced prosciutto, fresh arugula, and shaved parmesan, is a great example of how simplicity can result in a dish full of flavor.La Trattoria also offers vegetarian options like the Vegetariana, which features an assortment of roasted vegetables, making it a healthy yet delicious choice. The restaurant’s dedication to using high-quality ingredients and traditional cooking methods has earned it a loyal following in South Wentworthville.

Pizza al Forno Pizza al Forno is another top contender for authentic Italian pizza in South Wentworthville. Their pizzas are made using a traditional dough recipe and cooked in a wood-fired oven, ensuring that signature crispy crust with a light, airy interior. A standout on their menu is the Quattro Formaggi, a blend of four cheeses that melt together to create a rich, creamy topping that’s indulgent without being overwhelming.For seafood lovers, the Frutti di Mare pizza, topped with an array of fresh seafood like prawns, mussels, and squid, is a unique offering that brings a taste of the Mediterranean to your plate.

Why Authentic Italian Pizza Is So Popular

One of the reasons authentic Italian pizza is so beloved is its simplicity and focus on quality. Each ingredient is carefully selected to complement the others, with no one element overwhelming the dish. The dough, in particular, is often the star of the show, as the wood-fired oven creates a perfect balance of crispness and chew.

In South Wentworthville, pizza lovers appreciate the authenticity of these restaurants, many of which are run by Italian families or chefs trained in traditional Italian cooking methods. This commitment to tradition ensures that diners can experience the true flavors of Italy without leaving the suburb.

Vegetarian and Vegan Options

Authentic Italian pizza also caters well to vegetarian and even vegan diets. Many of the restaurants in South Wentworthville offer plant-based pizzas that do not compromise on flavor. For vegetarians, pizzas like the Margherita or Vegetariana are perfect options, featuring fresh vegetables and mozzarella cheese. Vegan diners can enjoy variations with dairy-free cheese and plenty of vegetable toppings.

Conclusion

If you’re craving authentic Italian pizza in South Wentworthville, you won’t be disappointed by the variety and quality on offer. From the classic simplicity of a Margherita to the rich flavors of a Diavola or Quattro Formaggi, the local pizzerias deliver an experience that’s true to Italian culinary traditions. With their focus on fresh ingredients, traditional cooking methods, and a warm, inviting atmosphere, these restaurants provide a slice of Italy right in the heart of South Wentworthville.

Next time you’re in the area, be sure to stop by one of these local spots and treat yourself to an unforgettable pizza experience!

[1d1195]

Hiiiiii I have read few ask about me and here people are so kind and to 💜 anon whoever it was about it doesn't matter just like you said so happy that we all love to talk and we will be doing it!!

Alfredo sauce is my fav too like with some vegetables so it can be healthy or sometimes no veggies but I love itttt!! And pesto-risotto?? How was it I never tried before??

I'm vegetarian since I was born lol so like it's a practice I think?? And I love fruits some of my favs are Mango, watermelon, blueberries and moreeeee like I could eat in any day!!( I swear i can eat one cube of watermelon and I bloat like a hot air balloon, it's stupid. A single slice of an apple and I want to throw up) after eating bloat like hot air balloon I'm laughing like the word choice is amazing but you can't eat any fruits?? You don't like them or is just you can't stomach them??

Veg Lasagna are so good too and my friends says the meat lasagna are way better than the veg one but I think veg one taste pretty amazing!! Ohh eggplant parm and garlic bread this sounds so good like I have eaten outside but never made it so if you wanna share the recipe of it please do!!

That day I didn't baked anything but tomorrow for sure I'm gonna bake chocolate or vanilla cupcakes ding was vanilla cupcake girly right??

Yes Italian dressing on salads taste so yum I make everytime I crave but I made Caesar dressing few time it doesn't taste that good as compare to restaurants one!!

French onion soup is so soothingly good like with some warm buttery bread ahh heaven!! Really if my mum is making all these food taste 10 times better!!💞

How are you?? How was dinner??

-🪴

I love chatting with you all. You're all SO lovely! 💕 I hope you guys never feel like you can't chat!

My bf will make plane alfredo sauce with pasta which is obvs delicious but I LOVE to add broccoli and spinach. Or really any veggies. Alfredo is 😍 The pesto risotto was SO good. There was asparagus in it too and I LOVE asparagus!

Oh no, I CAN eat fruit. It's just annoying because like one grape and I go up three dress sizes lol. I love fruit. Grapes, apples, WATERMELON is my FAVORITE. I also love love love strawberries and blueberries too. Pretty much all berries (raspberries are so underrated to me.) But I'm more of a veggie girl I think!

I love veggie lasagna! Meat lasagna is good too but I love a good veggie lasagna.

Eggplant parm you slice into disks! You can decide the thickness. You dip them in flour, eggs, and breadcrumbs I usually add my favorite seasonings too (garlic powder, onion powder, italian seasoning, etc). Fry them in a pan in your favorite kind of oil (I use canola, olive, or vegetable oil depending on what we bought that week lol) until they're golden brown. Then you start to layer it in a pan eggplant, tomato sauce, mozzarella & parmesan cheese. (I usually do a 8 in x 8 in pan but again your favorite one is fine!) If you make your own sauce then by all means use that but any red sauce you like will suffice! Then you bake it in the oven for a like 30 mins? Mostly so the cheese melts and everything gets gooey, crispy, yummy. I like to have it with pasta as well but it's good on it's own too. ALMOST like a lasagna with eggplant instead of pasta.

Garlic bread is like SUPER easy. I like to use french bread! You cut the bread open and lay it flat on a baking sheet. Oven at 425F. 1/2 cup of butter softened, salt, the recipe I've always used calls for 4 cloves of finely minced garlic but I never measure garlic, I put as much as I feel like. Same thing with salt. It says like 1/4 of a teaspoon but it depends if you use salted butter etc. etc. 1 tablespoon of parsley. You mix the butter, garlic, salt, parsley together and then spread it on the bread and bake in the oven for like 10-15 mins but I just usually watch it until it's ready (golden brown!)

I feel like both of my recipes are like "just throw it together as you see fit" it's very word of mouth recipes in my family and you just watch someone make it a couple times then just do it yourself. But if you try it, I hope you like it! 💕

Idk if I gave Miss Cupcake a favorite cupcake! I know Ding Harry liked her lemon raspberry ones 🤭 My favorite cupcake is vanilla with chocolate frosting because I'm BORING AF. But I don't care.

I LOVE my mom's cooking. Tbh idk if she's actually any good. I just love it so much.

I'm doing well! Dinner was good! I forget what I ate tbh but it was yummy. Any fun plans for the weekend?

xoxo

[sfarticles]

Get creative with salads "The Salad Lab: Whisk, Toss Enjoy!" has lots of recipes for flavorful and unique salads that can easily be a meal.

Check out my latest column https://www.timesherald.com/2024/06/12/get-creative-with-salads/

It’s the time of year when many of us enjoy eating a salad, especially on a hot, humid day. That’s why May was proclaimed as National Salad Month. But what exactly is a salad?

What comes to mind: Caesar, Waldorf, potato, tuna, pasta? Some even think of it as rabbit food, which perhaps is true, if you think about how salads were prepared back in the day …iceberg lettuce, a slice of onion and cucumber, a wedge of tomato, some shredded carrots, and perhaps an olive or two. Today, many restaurants, especially fast-food restaurants, still prepare it this way.

In years past, salad was served as an appetizer or side dish, with little creativity in its preparation. Remember the salads that included cubes of green Jell-O?  Perhaps, I am dating myself.

Fast forward, and salads today, quite often, take center stage as meals, using a variety of greens, many unbeknownst to most in the past. Arugula seems to be popular and has become a favorite of mine. Watercress, Bok choy, endive, kale and a plethora of lettuces have taken over from plain old iceberg.

Fruits, both fresh and dried, heirloom vegetables (roasted ones add great flavor), seeds, beans, grains, nuts, meats, fish, cheese and easily made, delicious dressings are now part of the ingredient repertoire.

Salads are a time-poor cook’s secret weapon for putting a healthy and delicious meal on the table. They offer endless possibilities; go to your local farmers market and introduce yourself to some unfamiliar greens and vegetables. Ask local farmers for some suggestions, too.

With some creativity, a simple, easy-to-prepare dish becomes a delicious and healthy lunch or dinner. But remember, some salad dressings can add those unnecessary, and unwanted calories.

Many years ago, I met Wiley Mullins (aka “The Salad Man”), author of “Salad Makes the Meal,” published in 2008. He inspired me to add more dinner and lunch salads to my diet. It is quite easy with a cookbook that offers inspiration.

Fresh off the press is “The Salad Lab: Whisk, Toss, Enjoy!” by Darlene Schrijver (2024, Simon Element, $32.50). It is a welcome addition to my collection, especially with all the local produce becoming available.

You might be thinking you don’t need a cookbook to make salad. Perhaps you don’t if you choose not to go beyond tossed greens and a couple of other ingredients. Why not take your salads to the next level, mixing textures and flavors. You’ll learn to incorporate roasted, grilled, sauteed and pickled vegetables, as well as grains, dried and fresh fruit, beans and a variety of pastas.

Before getting into the recipes, the author shares her salad philosophy; for example, embracing variety and experimentation.

She writes: “The experiment section follows every recipe in this book. It’s where I recommend how to swap out polarizing ingredients, seasonal produce, animal products for plant-based products and more.”

The hints on how to shop and what to shop for to make the perfect salad are helpful. I found the “Pantry Control Group” interesting. Here, she has a column listing 16 ingredients, for example salad toppings. Then, two columns follow, one labeled basic, and one luxurious. Under basic she lists pita chips, tortilla chips, Italian bread crumbs, and under luxurious is where she lists plantain chips, sweet potato chips, cheese crisps and rice crackers.

I had the opportunity to interview Darlene.

Q: Why are some people afraid to be creative when making a salad. They just use the same old Iceberg lettuce, a few cherry tomatoes, some onion, etc.?

A: I think there are a few reasons: Historically Iceberg (and if you were lucky in the summer romaine) was all you could get. Today with overnight delivery networks, hydroponics, local greenhouses, expansion of farmers markets, home gardening, plus trending farm to table restaurants, the options are endless.

Like mac and cheese, some foods are just comforting. For salads, you see that with the resurgence of “the wedge” salad in restaurants.

Increases in produce prices are no joke. It’s safer to use what you know. I really support substituting what is in season, on sale, or what you have on hand, and then trying a couple of new ingredients to discover what you like.  I really encourage people to experiment.

Q: Some people don’t prepare salad at home because it doesn’t taste like the ones they have enjoyed at a restaurant. Why is this?

A: Fresh herbs! I can’t emphasize this enough, such a game changer, it brings out the freshness and flavor and makes your salad pop!

Salt, I am a huge Maldon flake sea salt fan. Season your salads with freshly cracked pepper and flake sea salt (it is in almost every recipe). It enhances the flavors.

Say no to bottled dressing, make your own! It makes a huge difference. No preservatives, bad tasting oils or chemical flavors when you make it yourself. You can adjust the level of garlic, mustard and heat/spice to your personal taste.

Q: Salads are sometimes not as healthy as one might think.  Psychologically, people eat a salad and think they will lose weight. What suggestions do you have regarding this?

A: You are absolutely correct, some salads (like ones with french fries on top) are not going to put you in a calorie deficit or lower your bad cholesterol.  I am not a nutritionist nor dietitian, and anyone going on any sort of health or weight loss journey should educate themselves on that topic.

My platform is about having fun making salads, and hopefully a side benefit is people enjoy, experiment and create more meals with fresh vegetables and protein. I don’t know too many people that have gotten sick from including a larger variety of vegetables in their meals (unless they have allergy issues and there are always substitutes).

Q: What separates your book from the other salad cookbooks in the market?

A: There is something for everyone! Our “salad community” is very diverse, and I have included an experiment section for each recipe that has some substitution recommendations for vegans, vegetarians and hard-to-find ingredients.

From beginning cooks to experienced ones, I have recommendations on how to fill your pantry full of ingredients to have on hand from must haves to the luxurious for a salad.  It includes my style of recipes for most of the favorites you see at family gatherings and on menus, destination salads from different states like Hawaiian Poke salad, and countries like a West African style citrus and avocado salad.

There are seasonal and holiday salads, including one that is a whole Thanksgiving dinner, and the perfect colorful wedding salad with both roasted and fresh vegetables for everyone, including vegans (it’s the book’s cover), a few fabulous celebrity favorites that helped launch my platform, plus my favorite section called, “Everything is a Salad” where I have created favorites like fish tacos, grinder sandwiches, and pizza into a salad too.

My goal in writing this book was to share the fun and joy of preparing your own salads, and experiencing them with others. I tell my kids, everyone needs a hobby, why can’t it be making salads?  Experiment!

For the recipe for Watermelon Feta Salad, visit https://bit.ly/4cgPaym.

Watermelon Feta Salad is surprisingly fabulous in every way, blending sweet, salty, spicy, and savory in one delicious bite. (Photo by Erin Kunkel)

Doradito Salad

Doradito Salad is a little trip down memory lane as it includes Doritos as one of its ingredients. (Photo by Erin Kunkel)

The headnote says: “Who doesn’t love Doritos? Called ‘a swinging Latin sort of snack’ when first advertised in the 1960s, Doritos are still the number one chip in the United States today. Fun fact: the name combines the Spanish words doradito and dorado, both of which describe fried golden things. They are considered comfort food for some. and almost everyone has some sort of teenage flashback related to these cheesy corn chips. This salad recipe is a little trip down memory lane. I put the Salad Lab twist on the dressing and replaced the traditional bottled, syrupy Catalina dressing (yikes) with this lighter homemade one (yum). We also enjoy a little more spice in our house, so I used chorizo and pickled jalapeños instead of the classic ’taco meat.’”

Serves 4 as a meal or 6-10 as a side

Ingredients:

START OUT

1 ½ cups fresh Mexican chorizo (not cured), casings removed if necessary

Ice water

¼ cup diced red onion (1⁄4-inch pieces)

1 cup quartered cherry tomatoes, or substitute what looks best at the market

WHISK

1 teaspoon pressed garlic

1⁄3 cup avocado oil

¼ cup red wine vinegar

¼ cup ketchup

3 tablespoons grated yellow or red onion

2 tablespoons sugar

1 teaspoon Worcestershire sauce

1 teaspoon celery seed

1 teaspoon sweet paprika

1 teaspoon chili powder

Flaky sea salt and freshly cracked black pepper

TOSS

4 cups chopped iceberg lettuce (bite-size pieces)

4 cups chopped romaine lettuce (bite-size pieces)

1 ½ cups crushed Nacho Cheese Doritos (bite-size pieces)

1 cup cooked or rinsed and drained canned pinto beans

1 cup cubed avocado (½ inch pieces)

1⁄3 cup grated Monterey Jack cheese

1⁄3 cup grated medium-sharp cheddar cheese

¼  cup drained pickled jalapeño slices

Nacho Cheese Doritos, for serving (optional)

EXPERIMENT: Try substituting this dressing with the Cilantro Lime Dressing on page 251. There are so many canned beans available now; experiment with black beans, Great Northern beans or black-eyed peas. Use any lettuce you like or already have. If you don’t like spicy or are not a chorizo fan, substitute ground turkey or beef prepared with taco seasoning. If you like to eat the salad as a dip, don’t crush the chips and toss them in; use them as your spoon instead.

Directions:

START OUT: Heat a medium skillet over medium-high heat. Line a plate with paper towels. When the pan is hot, add the chorizo. Cook, stirring occasionally and breaking up the meat in small, bite-size pieces using a spatula, until well browned and cooked through, 6 to 9 minutes. Transfer to the prepared plate with a slotted spoon to drain. Meanwhile, fill a 500-ml beaker or a small glass bowl halfway with ice water and add the diced onion. Soak for 10 minutes, then drain and pat the onion dry. Place the tomatoes in a colander and gently press down with a spoon to drain off excess liquid.

WHISK: Rinse the pressed garlic in a very fine mesh strainer and shake off any excess water. In a large salad bowl, combine the garlic, oil, vinegar, ketchup, grated onion, sugar, Worcestershire sauce, celery seed, paprika, and chili powder and season with salt and pepper. Whisk until well combined, then taste and adjust the seasoning if needed.

TOSS: In the bowl with the dressing, add the iceberg lettuce, romaine lettuce, crushed Doritos, beans, avocado, jack cheese, cheddar cheese, jalapeños, chorizo, diced onion, and tomatoes. Toss until all the ingredients are evenly combined and coated with dressing and serve. If you want to get fancy, garnish with extra chips around the bowl.

ENJOY: I’m having it with a merlot or soda.

Red, White, and Blue Potato Salad

Red, White and Blue Potato Salad is for all the potato lovers out there looking for a great alternative to the classic mayonnaise-based potato salad. (Photo by Erin Kunkel)

The headnote says: “Everyone loves potatoes. The average American eats 120 pounds of potatoes each year. That’s double the amount of the next largest consumed vegetable, lettuce. Hey, that’s a lot of salads; maybe I should make more potato salads? This one is for all the potato lovers out there looking for a great alternative to the classic mayonnaise-based potato salad (find my version on page 48). I love the rich buttery texture of the mixed potatoes paired with the Meyer lemon, dill, and chive dressing. It’s one of my favorites to accompany a meal on a hot summer day.”

Serves 8-12 as a side

Ingredients:

START OUT

Flaky sea salt

3 pounds mixed baby red, Yukon gold, and purple potatoes

Ice water

½ cup diced shallot (1⁄4-inch pieces)

WHISK

½ cup extra virgin olive oil

¼  cup fresh Meyer lemon or regular lemon juice (remember to zest first)

¼ cup finely chopped fresh chives

3 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh flatleaf parsley

1 teaspoon white wine vinegar

1 teaspoon lightly packed grated Meyer lemon zest or regular lemon zest

Flaky sea salt and freshly

cracked black pepper

TOSS

Flaky sea salt, for serving (optional)

Directions:

START OUT: Fill a large pot half full of water and lightly salt the water. Over high heat, bring to a boil, add the potatoes, then cover and lower the heat to medium low or a soft boil. Cook until you can easily pierce the potatoes with a fork all the way to the center, 15 to 20 minutes. Remove the potatoes from the pot, drain, and let cool. Cut into quarters or 3⁄4-inch pieces.

Meanwhile, fill a 250-ml beaker or a small glass bowl halfway with ice water and add the shallot. Soak for 10 minutes, then drain and pat the shallot dry.

WHISK: In a large salad bowl, combine the oil, lemon juice, chives, dill, parsley, vinegar, and zest and season with salt and pepper. Whisk until well combined, then taste and adjust the seasoning if needed.

TOSS: In the bowl with the dressing, add the potatoes and shallot. Gently toss until all the ingredients are evenly combined and coated with dressing. Let sit covered at room temperature for 20 minutes, or refrigerate overnight, so the potatoes can absorb the dressing (this salad can be kept in the refrigerator for up to 5 days). Serve cold or at room temperature, garnished with flaky sea salt, if you like.

ENJOY: I’m having it with sparkling wine or lemonade.

EXPERIMENT: Head to your local farmers’ market and try the many varieties of potatoes available there, as they often have the best flavor. I have made this many times with all baby red potatoes. You can also substitute sweet yellow or red onions if shallots are not available. Don’t forget this one for Independence Day!

Recipes excerpted from “The Salad Lab,” copyright 2024, Darlene Schrijver. Photography copyright 2023 by Erin Kunkel. Reproduced by permission of Simon Element, an imprint of Simon & Schuster, LLC. All rights reserved.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.